Fishcake Recipe
Homemade fishcake served with a side of tartar sauce.
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Ingredients
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Fishcake
Tartar Sauce
Method
Fishcake Preparation
- 1
- 2
Prepare the Fish
In a separate pot, poach the white fish fillets in simmering water for about 10 minutes or until cooked through. Remove from water, flake the fish into small pieces, and let it cool slightly.
- 3
- 4
Form the Fishcakes
Shape the mixture into small patties, about 2 inches in diameter. Place the breadcrumbs on a plate and coat each fishcake with breadcrumbs.
- 5
Fry the Fishcakes
In a large skillet, heat the oil over medium heat. Once hot, add the fishcakes in batches and fry for about 4-5 minutes on each side or until golden brown. Remove and place on paper towels to drain excess oil.
Tartar Sauce Preparation
- 6
Combine Ingredients
In a small bowl, mix together the mayonnaise, finely chopped pickles, capers, lemon juice, salt, and black pepper until well combined.
- 7
Chill the Sauce
Cover the tartar sauce and refrigerate for at least 15 minutes to allow the flavors to meld.